Cauliflower Power Salad

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Article written and reviewed by Tara Kemp, PhD
Published July 25, 2018
cauliflower salad

This Asian-inspired salad is full of color and life!
There is no cooking involved in this dish, and in minutes, you'll have a bowl full of cruciferous goodness to feed a crowd! This recipe goes great on a bed of greens, bundled up in a wrap, or all by itself! And if you're a couscous maniac, we've got some other options for you too!
Recipe by: Erin Stancyzk of EatMoveRest.com.

cauliflower salad

Cauliflower Power Salad

This Asian-inspired salad is full of color and life!
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Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Calories 247 kcal

Ingredients
  

  • 1 Head of cauliflower, medium size
  • 1 Head of broccoli, medium size
  • 2 Carrots, shredded
  • 1 cup Red cabbage, thinly sliced
  • 1 cup Shelled edamame, thawed
  • 4 tbsp Coconut aminos

Instructions
 

  • Break cauliflower into individual florets and pulse in food processor until rice-like consistency is achieved. Be care not to over-process or it will become too watery. Pour into large mixing bowl.
  • Break broccoli into individual florets and pulse in food processor until a consistency similar to the cauliflower is achieved. Pour into mixing bowl along with cauliflower.
  • Shred carrots using the food processor "shredding" blade attachment. You can also use a carrot peeler or cheese grater, instead. Pour into mixing bowl along with other ingredients.
  • Thinly slice red cabbage with a sharp knife or a mandolin. Add to mixing bowl.
  • Allow shelled edamame to thaw, or place in a strainer and run under hot water until thawed. (Note, do not consume raw soy. All frozen soy is blanched, so it is safe to eat as is). Add to mixing bowl.
  • Measure out coconut aminos, starting with less, and adding more to taste. Pour over veggies in mixing bowl and mix with hands until evenly coated and dispersed. Enjoy!
  • Note: For soy-free option, use lima beans instead of soy beans.

Nutrition

Serving: 2gCalories: 247kcalCarbohydrates: 39.9gProtein: 18gFat: 5.3gFiber: 14.2g
Tried this recipe?Let us know how it was!
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About the author 

Tara Kemp, PhD

Tara Kemp, PhD is a contributing writer for Mastering Diabetes. She is a mental health coach, researcher, and writer. Tara received her PhD in Psychosocial Health from Northern Arizona University and has a background in nutrition education with previous positions at organizations like Forks Over Knives, the Physicians Committee for Responsible Medicine, and Plant-Strong. Tara is also the founder of Reconnect Collective.

Tara’s research specialization is the foundations and mechanisms of a healthy relationship with food, body, and self. She was the principal investigator and lead author of the groundbreaking INFINITE study, which explored the role of food and nutrition in recovery from substance use disorders. During her doctorate program at Northern Arizona University, she was involved in the Nutritarian Women’s Health Study, and her dissertation research focused on how a plant-based diet influences individuals’ recovery from disordered eating.

Tara’s work combines evidence-based practices from various disciplines to support people in addressing the root cause of their challenges while also building the foundations and skills of mental health to cultivate lasting well-being.